Gar-licky Sweet Potato Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 192.5
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 111.4 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 4.3 g

View full nutritional breakdown of Gar-licky Sweet Potato Soup calories by ingredient
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Number of Servings: 10


    1 medium onion, diced
    1 bulb garlic, minced
    2 carrots, cut in half lengthwise and sliced
    3 celery ribs, cut at an angle
    3 medium red potatoes, cubed
    1 large yam, cubed
    1 19 oz can chickpeas, drained and rinsed
    6 cups low sodium vegetable broth
    1 28 oz can diced tomatoes, no sodium added
    1/4 tsp. black pepper
    1/4 tsp. cayenne pepper
    2 tbsp. milk curry powder
    1 14 oz can lite coconut milk
    3 tbsp. maple syrup


10 2 cup servings

Cook onion in a covered pot with a little water over low to medium heat. Prepare rest of soup ingredients while the onion cooks. Stir regularly and don't allow onion to burn, add more water as needed.

Peel sweet potato and cut into cubes. Soak in cold water with cubed potatoes for 10 minutes.

Drain liquid from chickpeas and rinse. Soak in cold water for 10 minutes.

Peel and mince bulb of garlic. Set aside.

Cut carrots and celery into medium-sized slices.

When onion has cooked for 20 minutes, add minced garlic.
Cook garlic for 5 to 10 minutes. If it begins to brown, add can of crushed tomatoes.

Add vegetable stock.
Drain potatoes, yams, and chickpeas and add to pot.

Add all other ingredients to the soup except for maple syrup and coconut milk, and bring to a boil. Reduce heat to simmer, cover, and cook for 45 minutes to 1 hour, stirring occasionally.

Then add coconut milk and maple syrup. Cook for addition 20 - 45 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user VEGFAERY.

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